Preparation method

Heat up the oil in a large frying pan and fry golden brown the garlic and chili pepper.

Add the Swiss chard leaves to the frying pad, add the wine and steam covered with lid for 1 minute then add salt and pepper and fry stirring lightly until the chard is just wilted but still dark green.

Server right away as it is only the sauteed chard or add a fried egg beside.

Optional: If you fancy some meat with eat and don’t stick to a vegetarian dish:

Smear the pork slices with some soy sauce, leave the a few minutes.

Then add them to a bowl and pour some semisweet wine leave to marinate for about an hour, or more if you have time to spare.

Fry lightly the pork slices on both sizes until golden brown but still juicy.

Serve beside the sauteed Swiss chard and a fried egg. For the looks, overfry a bit the egg until the yolk is still runny but thicker, and cut it halves.